Tag Archives: soup

Meatball and Mushroom Soup (Crock Pot)

This did not photograph particularly well – but let me tell you, the meal was DELICIOUS ! You can’t eat this fast enough – you just want more of that awesome broth and the meatballs in your mouth ! You can also use predone turkey meatballs and take a whole lot of the work out of this recipe. Just make sure to do the broth like it says – you won’t be disappointed !

Meatball and Mushroom Soup (Crock Pot)
Meatball and Mushroom Soup (Crock Pot)

4 servings
200 calories per serving

½ lb. ground turkey
½ t garlic powder
½ t onion powder
¼ t pepper
¼ c Egg Beaters
1 T oil
1 c carrots, sliced
2 cloves garlic, minced
2 c sliced mushrooms
1 can fat free beef broth
1 can fat free cream of mushroom soup
2 T tomato paste
Parmesan cheese for garnish

Mix together turkey and seasonings and then add egg and still until well mixed. Make small meatballs and heat in a skillet coated with the oil. Put meatballs in crock and all the rest except the cheese. Cover and cook on low 6-8 hours or on high 3-4 hours. Garnish with Parmesan cheese once in individual bowls.

Shrimp and Rice Soup

This is an excellent soup ! Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.

Shrimp and Rice Soup
Shrimp and Rice Soup

4 servings
320 calories per serving

4 c chicken broth
2 c water
1 c Minute Rice
1 T oil
1 t minced garlic
1/2 t red pepper flakes
1 1/2 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c bean sprouts (fresh or canned)
3 T sliced scallions
3 T chopped cilantro
Salt and pepper to taste

Mix broth and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic, onions, shrimp and pepper flakes 3 minutes or until shrimp are done. Stir shrimp into soup, add salt and pepper, and garnish with cilantro. Sprinkle with lime just before serving.

Sausage and Lentil Soup

Talk about a satisfying soup ! This one has meat, spice, veggies, cheese and 3 DIFFERENT CARBS! Lentils, rice and tortellini. Oh how good 🙂

Sausage and Lentil Soup
Sausage and Lentil Soup

13 servings
275 calories per serving

20 oz. turkey Italian sausage with casings removed
13 c water
1 c chopped carrots
2 c chopped celery
½ c diced green bell pepper
2 t onion powder
¾ t oregano flakes
1 t garlic powder
1 t basil flakes
2 t chicken boullion
½ t seasoned salt
¼ t pepper
2 c dried lentils, rinsed
½ c dry rice
22 oz. canned crushed tomatoes
2 ½ c cheese tortellini (refrigerated)
Salt and pepper to taste

Crumble the sausage and cook in a skillet until done (keep crumbling as you cook it). In a large soup pan mix water, vegetables and spices then add lentils and rice and bring to a boil then reduce heat, cover and simmer 20 minutes or until lentils are tender. Stir in tomato sauce, bring to a boil again and add the tortellini and sausage and cook 4 minutes or until tortellini are done. Season with salt and pepper to taste.

Garlic Seafood Soup

This recipe gives you a simple seafood soup that has such a deep flavor ! Using all the shells in the broth preparation makes such a difference. You will love this one !

Garlic Seafood Soup
Garlic Seafood Soup

6 servings
301 calories per serving

8 oz. medium shrimp, shells on
Pam
2 c onion, chopped
12 cloves garlic, minced
½ green bell pepper, halved
1/4 c chicken broth
6 c water
1 T butter
2 T flour
3/4 c heavy cream
1 t salt
1 lb. red snapper fillets, cut into bite size pieces
3 T chopped cilantro leaves

Peel and clean the shrimp. Reserve the shells. Heat a soup pan on medium high and spray with Pam. Add shells, onion, garlic, and pepper and saute 5 minutes. Add broth and cook 3 minutes. Add water and bring to a boil then reduce heat and simmer 40 minutes or until liquid equals about 3 cups. Strain liquid into a bowl and discard all the solid pieces. Clean the pot and heat to medium high again. Melt butter and stir in flour. Cook for 1 minute, stirring constantly. Slowly add shrimp broth whisking constantly. Stir in rest of the broth and salt and bring back to a boil. Cook 5 minutes and then drop in shrimp and fish and cream. Reduce heat and simmer 5 minutes or until fish is done. Promptly remove from heat. Top each bowlful with cilantro.

Cola Pot Roast (Crock Pot)

The soda really marinates and tenderizes the roast – this has a special flavor, one you’ll find yourself craving ! Pictures of pot roast never do it justice. Believe me, no matter how it looks, you want to make this one because it tastes just great.

12 servings
170 calories per serving

3 lb. beef roast
2 cans low fat cream of mushroom soup
1 envelope dry onion soup mix
32 oz. diet Pepsi or diet Coke

Place meat in crock. Mix together soups and soda and pour over the roast. Cover and cook on high 6 hours.

At the end, put a nice brown on it by broiling for 5 minutes. Let sit 10 minutes, then slice.
Co

Creamy Chicken Rice Soup

The broth for this soup is just perfect – it is satisfyingly creamy without being too much. The veggies are just enough. And the rice makes it really stick with you. It is a great lunch soup and reheats well. Be sure to not skip the wine and lemon juice – just the little bits make a big difference in the taste of the broth !

Creamy Chicken Rice Soup
Creamy Chicken Rice Soup

6 servings
218 calories per serving

½ c chopped carrot
1/3 c finely chopped onion
1/3 c chopped celery
2 T butter
¼ c flour
6 c chicken broth
2 c cooked rice
1 c cubed cooked chicken
½ t salt
¼ t pepper
1/8 t garlic powder
1 c 2 % milk
2 T lemon juice
1 T white wine

Saute the carrot, onion and celery in the butter until tender then mix in flour and gradually stir in the broth. Mix in rice, chicken, salt, pepper and garlic powder and bring to a boil the reduce heat, cover and simmer 15 minutes. Reduce heat to low and stir in the milk, lemon juice and wine and cook 5 minutes or until heated through.

Mini Meatball Soup

Tasty little meatballs in a aromatic steaming bowl of broth – this makes the whole house hungry as it cooks ! This is one of the best meatball soups I’ve made 🙂

Mini Meatball Soup
Mini Meatball Soup

4 servings
384 calories per serving

2 t oil
8 oz. sliced mushrooms
3 c coleslaw mix shredded cabbage
1 ½ t oregano flakes
3 cloves garlic, minced
3 c beef stock
2 c chicken stock
4 c water
2 T tomato paste
6 oz. lean ground beef
1 large egg
¼ c grated Parmesan cheese
¼ c bread crumbs
2 T parsley, chopped
½ t garlic powder
¾ t pepper
½ t salt
½ c chopped roasted red peppers
1 c minute rice

Heat oil in a heavy soup pan and sauté mushrooms for 4 minutes. Add cabbage, 1 t oregano and half the garlic. Cook 1 minute more and then add stocks, water and tomato paste. Reduce to medium heat. Mix beef, egg, cheese, bread crumbs, 1 ½ T parsley, garlic powder. pepper, salt, the rest of the oregano and the rest of the garlic. Make meatballs using only 1 teaspoon of mix per meatball, and place them in the broth and simmer about 10 minutes or until mostly done. Add peppers, rice and rest of the parsley. Let sit 6-7 minutes.

Spicy Hot Tomato Soup with Shrimp

For those that like it HOT, HOT, HOT – – this is the soup. The addition of the Spicy Hot V-8 makes for a perfect spicy base. Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.

Spicy Hot Tomato Soup with Shrimp
Spicy Hot Tomato Soup with Shrimp

4 servings
348 calories per serving

3 c chicken broth
2 c Spicy Hot V-8 juice
1 c Minute Rice
1 T oil
1 t minced garlic
¼ c sliced shallots
1 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c chopped mushrooms
1 c bean sprouts (fresh or canned)
3 T chopped cilantro
Salt and pepper to taste

Mix broth, juice and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic and shallots for 2 minutes. Stir in shrimp, mushrooms, salt and pepper and sauté 3 minutes or until shrimp are done. Stir shrimp and cilantro into soup. Sprinkle with lime just before serving.

Chicken and Veggies (Crock Pot)

New chicken recipes for the crock are always welcome in my house ! I love to be able to put a meal together and then walk away and have it ready to eat hours later. This one has all the flavor of a nice chicken soup, but has a thick sauce and is more like a chicken stew. As with any crock recipe, if you like you meat browned (which the crock will not do), either pre-sear it, or at the end place under a hot broiler for just a few minutes.

Chicken and Veggies (Crock Pot)
Chicken and Veggies (Crock Pot)

4 servings
190 calories per serving

4 boneless skinless chicken breasts
1 c potatoes, peeled and quartered
2 carrots, cut in small pieces
½ onion, chopped small
1 rib celery, chopped
½ c frozen lima beans
¾ c water
½ t salt
¼ t pepper
¼ t onion powder
¼ t garlic powder
½ t basil flakes
½ can low fat cream of chicken soup

Place chicken in crock and add vegetables, water, salt, pepper and other spices. Pour soup over the veggies. Cover and cook on high 4 hours.

Mushroom Soup

It’s amazing how such a quick cook soup can produce such a flavorful broth ! The mushrooms really release all their mushroomy goodness in this one 🙂

Mushroom Soup
Mushroom Soup

4 servings
140 calories per serving

1 t oil
½ c finely chopped onion
¼ c chopped parsley
2 garlic cloves, minced
2 lb. slices assorted mushrooms (canned and fresh)
32 oz. fat free chicken or beef broth
1 c water
½ t salt
¼ t pepper
½ t garlic powder
½ t onion powder
½ c nonfat sour cream

In large saucepan heat oil and add onion, parsley and garlic and cook 5 minutes or until onion is tender. Add mushrooms, broth, water, salt, garlic powder, onion powder and pepper and bring to a boil and cook 4 minutes. Reduce heat to low and simmer 15 minutes then stir in sour cream and serve.

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